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| 1 |
A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s -
Lee, Yun Hwa;Shin, Jung-Kue;Byeon, Yeong Mi;Kim, Myeong jun;Min, kyung jong;Park, soung jin;song, Jung mu;Chung, Heajung;
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Korean Society of Food Culture
, v.33, no.6, pp.473-488,
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| 2 |
Modernity in the Korean Diet Considering the Films during the Japanese Colonial Period
An, HyoJin;Hwang, Young-mee;Oh, Se-Young;
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Korean Society of Food Culture
, v.33, no.6, pp.489-500,
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| 3 |
A Study on the Effects of K-Wave, K-Drama, K-Pop and K-Friend Preference on Korean Food Preference, Satisfaction and Repurchase Intention of International Students in Korea - Focusing on Busan Area -
Lee, Mi-Ock;
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Korean Society of Food Culture
, v.33, no.6, pp.501-511,
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| 4 |
BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Analysis Method
Choi, yejin;Kim, Soon Mi;
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Korean Society of Food Culture
, v.33, no.6, pp.512-522,
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| 5 |
Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen
Oh, Sang Ho;Leem, Choon Seong;
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Korean Society of Food Culture
, v.33, no.6, pp.523-530,
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| 6 |
Comparison of Solo Eating Perception and Dietary Behaviors According to Gender in the Seoul and Gyonggi-do regions
Lee, Eun Jung;Lee, Kyung-Ran;
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Korean Society of Food Culture
, v.33, no.6, pp.531-542,
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| 7 |
Effects of PPL Attributes on Consumers' Brand Awareness and Brand Credibility
Choe, Eunju;Choi, Jinkyung;
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Korean Society of Food Culture
, v.33, no.6, pp.543-549,
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| 8 |
Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining Restaurant
Park, Min Hyuk;
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Korean Society of Food Culture
, v.33, no.6, pp.550-557,
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| 9 |
Study on Consumers' Perception of Edible Insect Foods
Jung, Ju-Hee;Lim, Bae Gyun;Bae, Se-Jeong;
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Korean Society of Food Culture
, v.33, no.6, pp.558-566,
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| 10 |
Comparison of Perception on Probiotics and Dietary Behavior according to the Probiotics Ingestion Experience - focus on Consumers in Metropolitan Areas -
Cho, Wookyoun;Yeom, Ok Kyoung;Lee, Kyung-Ran;
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Korean Society of Food Culture
, v.33, no.6, pp.567-579,
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| 11 |
Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg
Kim, Sang Sook;Chung, Hae Young;
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Korean Society of Food Culture
, v.33, no.6, pp.580-587,
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| 12 |
Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes
Park, Sa-Ra;Kim, Kyung-Mi;Kim, Hee-Sun;Ra, Ha-Na;Han, Gwi-Jung;
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Korean Society of Food Culture
, v.33, no.6, pp.588-596,
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| 13 |
Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars
Ra, Ha-Na;Kim, Jin-Sook;Kim, Gi-Chang;Choi, Song-Yi;Han, Seon-Kyeong;Chung, Mi-Nam;Kim, Kyung-Mi;
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Korean Society of Food Culture
, v.33, no.6, pp.597-607,
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